Here is a global twist to an old classic, pairing traditional Asian cuisine flavors with simple ingredients like chicken and pasta. This recipe is from Cooking Light magazine, and makes a great side for a vegetable stir-fry. Please enjoy the next recipe for Soupified.
To prepare lemongrass, peel the outside layer away and discard. Smash the ends (a meat tenderizer works well) to release the oils and infuse the flavor into the stock. You only need to pound lightly and do not break the stalk, as you will need to remove before serving.
Asian Chicken Noodle Soup
adapted from Cooking Light
1 tbsp vegetable oil
1 tbsp minced garlic, 5-6 cloves
1 tbsp grated ginger
2 stalks fresh lemongrass, peeled and smashed
2 cups water
2 (14 oz) cans fat-free, less-sodium chicken broth
1 lb chicken breast, cut into bite-sized pieces
4 oz uncooked angel hair pasta
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 green onions, thinly sliced
Heat oil in a large stock pot over medium-high heat. Add garlic, ginger, and lemongrass; saute 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.
January 19th, 2009 at 5:09 am
[...] of the first recipes I posted for Soupified was Asian Chicken Noodle Soup. This soup uses lemongrass, ginger, red pepper flakes, and green onions to take chicken noodles [...]